A no-nonsense, buttery raspberry crumble bar recipe with less than 15 minutes of hands-on prep! Soft, buttery shortbread dough is used for both the base of the bars and the crumble on top with gooey raspberry in between.
Preheat the oven to 325°F. Line a 9×13 baking dish or a quarter sheet pan with parchment paper.
In a large bowl, or stand mixer fitted with the paddle attachment, combine butter and sugar. Mix on medium speed until light and fluffy. Add the egg yolk and vanilla and beat until combined.
Add the flour and salt to the butter mixture and mix on low speed until a soft dough forms. Do not overmix.
Press approximately ½ of the dough into the prepared baking pan and bake in a preheated oven for 10 minutes or until a very light golden brown. Refrigerate the remaining dough.
Let the bottom crust cool. Then, spread the raspberry jam (I add a little extra) over the crust. Crumble the reserved dough over the top. Bake at 325°F until golden brown, about 20-30 minutes.
Let the bars cool for at least 4 hours before cutting into squares. The bars cut best chilled, but it isn’t necessary!
Nutitrion
Serving Size: 1 serving
Calories: 271 kcal
Carbohydrates: 39 g
Protein: 2 g
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0.5 g
Cholesterol: 43 mg
Sodium: 244 mg
Sugar: 23 g
Unsaturated Fat: 4 g
Reviews
Judy on 2026-01-24 (5 stars): I used Strawberry Rhubarb jam and it was delicious! Thanks for the recipe.
Leah Jackson on 2025-12-23 (5 stars): Absolutely delicious! I did bake the crust for longer because after 10 minutes the dough still looked wet, never did turn light golden brown. I let it go another 5-7 minutes until it dried out. The rest of the steps went as instructed. curious as to whether or not everyone else removed the crust while it still looked wet, but bars turned out as expected.
Mara on 2025-12-13 (5 stars): These are a great addition to Christmas! I made them with raspberry jam, and I made one with cranberry! Such a big hit! Thank you!
Freda Margaret on 2025-08-08 (5 stars): Easy to follow - excellent
Karen Peale on 2025-06-16 (5 stars): These are delicious and improve as they sit. It's humid here in NJ, so it softened the bar. I doubled the recipe because I didn't want a super thin bottom. I ended up tossing a bit of dough. Next time I would make 1-1/2 batches. You could easily use other flavor jams.
